✔ Updated · fixed card amounts + Cajun horseradish dip
This Texas Roadhouse fried pickles recipe makes a copycat-style version of the steakhouse appetizer: tangy dill pickle chips in a thin, crisp, Cajun-spiced coating, served hot with a creamy horseradish dipping sauce.
At a glance
The one tip that matters: Pat the pickles damp, not dry, then let the coated chips rest for 5 minutes before frying. The flour turns pasty and clings, so the coating stays on in the oil.
The coating is just seasoned flour and a little cornstarch, and the trick is letting the coated pickles rest for 5 minutes before frying them at 350°F. Start to finish, it takes about 25 minutes and serves 4 as a starter.
Why You'll Love These Fried Pickles
- Crisp, spicy and tangy, with a thin Cajun coating that lets the dill pickle shine.
- No eggs or batter: just seasoned flour and cornstarch, ready in 25 minutes.
- A dip worth doubling: creamy mayo with horseradish, ketchup and Cajun spice.
What Are Texas Roadhouse-Style Fried Pickles?
Fried pickles are dill pickle slices coated and fried until crisp, a Southern snack that is widely credited to an Arkansas drive-in in the 1960s and is now a staple at state fairs and steakhouses. Texas Roadhouse-style fried pickles use thin pickle chips in a light, spicy coating, served with a creamy Cajun horseradish dip.
This copycat-style recipe skips the egg wash and batter. A quick toss in flour and cornstarch seasoned with Cajun spice, oregano, basil and cayenne gives a thin, crunchy shell that lets the tangy pickle flavor come through.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use pickle chips, not spears. Crinkle-cut or flat dill chips about 1/4 inch thick fry evenly and give the best crunch-to-pickle ratio. Very thin sandwich slices can turn limp.
- Damp, not soaking. A little pickle brine on the surface helps the flour stick, but dripping-wet pickles make a gummy coating. Pat the tops gently.
- Let the coating rest. Five minutes on a tray lets the flour hydrate so it clings in the oil instead of falling off.
- Watch the oil temperature. Keep it at 350°F with a thermometer. Too cool and the pickles turn greasy; too hot and the coating burns before it crisps. Fry small batches so the temperature doesn't crash.
- Fry safely. Use a heavy, deep pot no more than half full of oil, keep a lid nearby, and never leave hot oil unattended.
- Air fryer option: coat as above, spray the chips well with oil and air fry at 400°F for 8 to 10 minutes, flipping halfway. They won't be quite as crisp, but they're close.
Texas Roadhouse Fried Pickles (Copycat)
4
servings15
minutes10
minutes320
kcal25
minutesCopycat-style Texas Roadhouse fried pickles: dill pickle chips tossed in flour and cornstarch seasoned with Cajun spice, oregano, basil and cayenne, fried at 350°F until golden and crisp, and served hot with a creamy Cajun horseradish dipping sauce.
Ingredients
- For the Cajun Horseradish Dip
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon ketchup
1/2 teaspoon Cajun seasoning
1 pinch cayenne pepper
- For the Fried Pickles
2 cups dill pickle chips (about 1/4 inch thick), drained
1/2 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
4 cups vegetable or peanut oil, for frying (about 1 1/2 inches deep)
1 pinch kosher salt, for sprinkling
Directions
- Make the Dip
- In a small bowl, stir together the mayonnaise, horseradish, ketchup, Cajun seasoning and cayenne until smooth. Cover and refrigerate while you make the pickles.
- Coat the Pickles
- Drain the pickle chips and spread them on a double layer of paper towels. Pat the tops gently so they are damp but not dripping.
- In a medium bowl, whisk together the flour, cornstarch, Cajun seasoning, oregano, basil, garlic powder and cayenne.
- Toss the pickle chips in the seasoned flour a handful at a time until every slice is coated, then shake off the excess. Lay them on a tray and let them sit for 5 minutes, so the coating hydrates and sticks.
- Fry
- Pour about 1 1/2 inches of oil into a heavy, deep pot or a deep fryer and heat it to 350°F (175°C), checking with a thermometer. Never fill the pot more than halfway.
- Fry the pickles in small batches, without crowding, for 2 to 3 minutes, turning once, until golden brown and crisp.
- Lift them out with a slotted spoon or spider and drain on a wire rack or paper towels. Sprinkle with a pinch of salt while hot.
- Let the oil come back to 350°F between batches and fry the rest the same way. Serve right away with the chilled dip.
Notes
- Make sure to heat the oil to 375 and this way you’ll be on your way to making the perfect deep fried pickles recipe.
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What to Serve With Fried Pickles
Serve them as a starter for a steakhouse night at home, alongside Texas Roadhouse-style rolls and green beans, or with copycat KFC coleslaw. For a different dip, try chipotle ranch, and for more party bites, see our Spanish appetizers.
Frequently Asked Questions
What dipping sauce goes with Texas Roadhouse-style fried pickles?
A creamy Cajun horseradish sauce is the classic pairing. This copycat-style dip mixes mayonnaise with prepared horseradish, ketchup and Cajun seasoning. Ranch dressing is another good option.
Why does the coating fall off my fried pickles?
Usually the pickles were too wet, the coated pickles didn't rest before frying, or the pot was crowded and the oil too cool. Pat the pickles damp, let the coating sit for 5 minutes, and fry small batches at 350°F.
Can I make fried pickles in an air fryer?
Yes. Coat the pickles in the seasoned flour, rest them for 5 minutes, spray them well with oil and air fry at 400°F for 8 to 10 minutes, flipping halfway through. They come out a little less crunchy than deep-fried pickles.
What kind of pickles are best for frying?
Dill pickle chips about 1/4 inch thick work best. Crinkle-cut chips hold extra coating. Sweet pickles also fry well if you prefer a sweet-and-salty snack, but dill gives the classic tangy flavor.
Can I make fried pickles ahead of time?
They are best eaten right away. You can make the dip up to 3 days ahead and keep it covered in the fridge. Leftover fried pickles can be re-crisped in a 400°F oven or air fryer for 3 to 5 minutes.
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